Cold Pear Soup
A soup of pears and honey, served iced - contributed by Michelle de Tomasso
  • 3 pounds honey
  • 2 gallons semisweet dry wine
  • 1 dozen fresh pears -- cut into 1/8ths
  • 6 12 oz. cans pear halves -- reserve syrup
  • 1 tablespoon ground ginger -- to taste
  • 1 tablespoon ground nutmeg -- to taste
  • 1 tablespoon ground allspice -- to taste
  • 2 tablespoons sweet saffron
  • 1/2 tablespoon grains of paradise -- if available
  • ice cubes -- to taste
Combine all ingredients, excluding the ice, in a large metal pot over a fire. The peppercorns are traditionally added as whole spices while cooking, and discarded when eaten. Boil the soup for 3 to 4 hours until the consistency reaches a puree (add water while cooking, if needed). Just before serving, pull the pot from the fire. While the soup is still hot, stir in enough ice until the sides of the pot are frosted. Serve immediately.

Adapted from a recipe by Alan Feldman.

Cold Pear Soup is featured in Highland River Melees Feast

Metric, Celsius, & Gas Mark Equivalencies

Michelle de Tomasso works at the National Weather Service as the Chief of the Configuration Management Section in the Office of Systems Operations; as her good friends will attest, she can't tell you anything about the weather forecast.

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Cold Pear Soup © 1998 Michelle de Tomasso | This page © 2000 James L. Matterer

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